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Cereal bars functionalised with tempeh: nutritional composition, isoflavone content and consumer acceptance

2019Journal article Open access
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dc.contributor.authorMelo, Priscila F. de
dc.contributor.authorKalschne, Daneysa Lahis
dc.contributor.authorSilva-Buzanello, Rosana
dc.contributor.authorAmaral, J.S.
dc.contributor.authorTorquato, Alex S.
dc.contributor.authorCorso, Marinês Paula
dc.contributor.authorFalcão, Heloisa G.
dc.contributor.authorColla, Eliane
dc.contributor.authorIda, Elza I.
dc.contributor.authorCanan, Cristiane
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-01-03T17:07:44Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-01-03T17:07:44Z
dc.date.issued2019
dc.description.abstractThe aim of this study was to produce cereal bars (CB) added with tempeh flour (TF) and evaluate the nutritional composition, fatty acids profile, isoflavone content and sensory acceptance. Tempeh was produced from organic soya beans cotyledons fermented by Rhizophus oligosporus followed by freeze-drying and milling in order to obtain the TF. The addition of 10%, 15% and 20% TF to CB resulted in both protein and lipid content increase and a higher polyunsaturated/saturated fatty acids ratio. The content of isoflavone aglycones, the forms considered to have higher biological activity, was higher in TF than in soya bean, which was also reflected in the CB chemical composition. An acceptance test showed that CB added with TF (up to 15%) were sensory accepted. Overall results suggest that the addition of TF as an ingredient in cereal bars allows improving the chemical and functional characteristics of this type of ready-to-eat foods.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationMelo, Priscila F.; Kalschne, Daneysa L.; da Silva-Buzanello, Rosana A.; Amaral, Joana S.; Torquato, Alex S.; Corso, Marinês P.; Falcão, Heloisa G.; Colla, Eliane; Ida, Elza I.; Canan, Cristiane (2019). Cereal bars functionalised with tempeh: nutritional composition, isoflavone content and consumer acceptance. International Journal of Food Science and Technology. ISSN 0950-5423. 55, p. 397-405en_EN
dc.identifier.doi10.1111/ijfs.14384en_EN
dc.identifier.issn0950-5423
dc.identifier.urihttp://hdl.handle.net/10198/20110
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relation120/2010
dc.subjectFatty acids profileen_EN
dc.subjectIsoflavone aglyconesen_EN
dc.subjectRhizophus oligosporusen_EN
dc.subjectSensory acceptanceen_EN
dc.subjectSoya beanen_EN
dc.titleCereal bars functionalised with tempeh: nutritional composition, isoflavone content and consumer acceptanceen_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNameAmaral
person.givenNameJoana S.
person.identifier.ciencia-id5319-7DE8-BEDA
person.identifier.orcid0000-0002-3648-7303
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication42be2cf4-adc4-4e7f-ac60-7aab515b38cd
relation.isAuthorOfPublication.latestForDiscovery42be2cf4-adc4-4e7f-ac60-7aab515b38cd

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